2012 J. Lohr October Night Chardonnay

VINTAGE
2012 continued the trend of cool years, which began in 2010, but started with even colder winter and early spring temperatures than 2011. Fortunately, unlike 2010 and 2011, the Arroyo Seco was blessed with favorable weather from bloom to fruit-set, and dry weather from April through October. The cool, dry weather allowed for full flavor development of this very aromatic clone of Chardonnay, and a short heat wave from September 30th through October 2nd ensured the perfect level of ripeness.

VINEYARDS
The vineyards for the October Night Chardonnay lie in J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more wind-protected environment. Comprised largely of Dijon Clone 809 Chardonnay - known in some circles as the Musqué Clone - these vines produce a very distinctive and attractive floral character. The loamy soil is laden throughout with “Greenfield potatoes”. These stones resemble potatoes in size and appearance and absorb heat during the day. They continue to radiate their heat after sunset, enhancing floral character and richness.

Yeast: VL1Fermentation: In barrel for an average of 14 daysMalolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos strain of malolactic bacteria on October 26th, 2012, resulting in the completion of malolactic fermentation on November 30th, 2012Stirring: Stirred each barrel weekly starting October 26th, 2012, until June 4th, 2013Post-Stirring: Topped up barrels and monitored free sulfur dioxide and oxygenMaturation: Aged in barrel sur lie for 9 months in 45% new oakBarrel Type: French oakForests: TroncaisCoopers: Francois Fréres

Bottling Numbers:

PH: 3.59Total Acidity: 0.63g/100mlAlcohol: 14.15% by volumeResidual Sugar: 0.39g/100mlCases Produced: 3,990 six pack casesCellaring: Enjoy this delicious wine now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2012 October Night Chardonnay is a bright, pale straw yellow color, with aromas of honeysuckle, tropical fruit, orange blossom honey and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room. This was followed by malolactic fermentation with lees stirring. The result is a very attractive and complex bouquet with a soft, rich and seamless texture.
—Karl Antink, white winemaker

FOOD PAIRINGS
This wine is the perfect pairing to hazelnut-encrusted chicken, grilled lobster or halibut with orange beurre blanc.